Mexican Gazpacho

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READY IN: 20mins
Recipe by Charishma_Ramchanda

Found the recipe in a magazine, the picture of the Gazpacho when ready looks lovely.

Ingredients Nutrition


  1. Cut spring onions into roundels.
  2. Finely chop tomatoes.
  3. Keep aside.
  4. Microwave cucumber along with onion and spring onion on high for 5 minutes, covered.
  5. Stir once in between.
  6. Allow standing time of 2 minutes.
  7. Cool the mixture.
  8. Add 1 cup ice-cold water to it.
  9. Add tomatoes and blend in a mixer.
  10. Pass through a sieve to obtain the soup.
  11. Add 4 more cups of ice-cold water.
  12. Pour mixed dressing into the soup and add salt to taste.
  13. Mix well and chill soup in individual soup bowls in refrigerator.
  14. Serving suggestion: Top individual soup bowl contents with spring onion leaves and 4 ice cubes to serve before a summer day lunch.

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